Lentil Soup With Spinach and Potatoes

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Lentil Soup With Spinach and Potatoes

 

1 tablespoon extra virgin olive oil

1 1/2 cups chopped onion

1 1/4 cups lentils

5 cups vegetable broth

1 tablespoon crushed garlic

1 teaspoon fines herbes or herbes de Provence

1/4 teaspoon ground black pepper

2 cups diced Yukon gold potatoes

4 cups, moderately packed chopped fresh spinach

1/3 cup grated Parmesan

 

Coat the bottom of a 4-quart nonstick pot with the olive oil and place over

medium heat. Add the onion, cover, and cook for several minutes, until the onion

starts to soften. Add the lentils, broth, garlic, herbs, and pepper to the pot

and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes.

Add the potatoes and cook for an additional 20 minutes, until the lentils and

potatoes are soft. Add the spinach to the soup and cook for 3 to 5 minutes more,

until the spinach wilts. Serve hot, topping each serving with some of the

Parmesan cheese.

Makes 8 servings.

 

 

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